Recipe By Gina Neely, The Neelys' Celebration Cookbook

My attraction to mangoes was confirmed on a trip Pat and I took to Mexico. The velvety fruit tastes like an exotic mix of pineapples and peaches, and the flavor just explodes in your mouth. In creating this salsa, I stuck with Mexican tradition and added fresh cilantro, which you can chop or tear apart. Cilantro also offers a health benefit by soothing the digestive system. So, little do the guys know, I'm taking care of their appetite as well as their stomachs! (Ladies, y'all can thank me later.)

Serves 4 to 6

Ingredients

• 2 mangoes, peeled, chopped into ½-inch chunks
• 2 plum tomatoes, seeded, diced
• 1 small red onion, diced
• ¼ cup chopped fresh cilantro
• 1 jalapeño, ribs and seeds removed, minced
• 2 cloves garlic, minced
• Juice of 2 limes
• Kosher salt

Directions

1. Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.